PERMATA, Deivy Andhika; SAYUTI, Kesuma; EFFENDI. Effect of Cooking Temperature on Quality of Jelly Candy Made from Guava Leaves (Psidium guajava L.). Pakistan Journal of Nutrition, Pakistan, v. 13, n. 4, p. 211–214, 2014. DOI: 10.3923/pjn.2014.211.214. Disponível em: https://pjnonline.org/pjn/article/view/1982. Acesso em: 23 aug. 2025.